Feta Dill Salmon – Fishing for Compliments

Salmon holds a special place in a good diet, but deciding on which salmon to choosecan swirl you into a tizzy. Wild? Organic? Farmed? Alaskan? Pacific? Norwegian? Atlantic? Or maybe just a simple tin of red Sockeye?

Whatever you decide, crown it with this Feta Dill Topping and make it even more special.

Feta Dill Salmon

1 4 lb salmon filet

1 T olive oil

a little kosher salt and freshly ground black pepper

Feta Dill Topping

1 bunch dill, chopped

8 – 10 scallions, chopped

2 lemons, zested, juiced, 1 more for garnish

2 T capers, roughly chopped

1 c feta, crumbled

1/4 c mayonnaise

Preheat oven to 400F.

Remove fish from refrigerator 30 minutes prior to cooking and place it on a parchment-lined baking pan. Brush fish with olive oil.

In a medium-sized bowl, combine all Feta Dill Topping ingredients, then coat salmon with topping. Roast salmon for 20 minutes, then check to see if it’s cooked through. Remove any thin portions that are done and slice thicker parts that are still too pink into smaller portions to ensure even cooking. Cook 2 – 3 minutes or longer, if needed. Place on a serving platter and garnish with lemon slivers. Serves 16 – 18. Delicious hot, warm or cold!

“Those ratings are based on ecological concerns,” says my friend Harriet Sugar Miller. “For your personal health, pink salmon is definitely the cleanest. That’s because it feeds on plants and lives a very short life,” she says, “thus it doesn’t have much time to accumulate pollutants.”

I made this recipe last night and it was delicious!! I had some leftover topping and I added it to my salad for lunch with a simple vinaigrette of olive oil and white wine vinegar. Thanks for posting 🙂

So glad you reported back with such a positive review! Thanks Ariella. I’m crazy about this Feta Dill Salmon. I considered calling it Greek Salad Salmon. The topping migrates from salmon to salad seamlessly.